Rice pudding with candied butternut squash
Instructions:
- Unsalted butter, softened, for the ramekins
- 1 cup Arborio or other short-grain white rice
- 5 cups whole milk
- 1 cup heavy cream
- 1 / 2 cup sugar
- 4 large egg yolks, lightly beaten
- 1 / 2 teaspoon coarse salt
- 1 / 2 teaspoon finely grated lemon zest
- 1 / 4 teaspoon ground nutmeg
- 4 cups boiling water
- Candied Butternut Squash
- Preheat the oven to 350ï€ ï€ F. Lightly butter ten 5-ounce ramekins; set aside. Put the rice and milk in a medium saucepan over medium-high heat. Cook, stirring occasionally, until the milk is just about to simmer. Reduce heat to medium. Simmer gently, stirring occasionally, until the rice is tender, 15 to 20 minutes. Remove the pan from the heat.
- Meanwhile, whisk the cream, sugar, egg yolks, salt, lemon zest, and nutmeg in a medium bowl. Pour the cream mixture into the rice mixture in a slow, steady stream, stirring constantly. Return the pan to medium-high heat, and bring to a boil, stirring occasionally. Remove from heat. Using a ladle, divide the rice mixture evenly among the buttered ramekins, stirring the mixture in the pan each time to ensure an even distribution of rice and liquid.
- Transfer the ramekins to a large roasting pan or 2 baking dishes at least 2 inches deep. Slowly pour boiling water into the pan to come halfway up the sides of the ramekins. Carefully place in the oven. Cook, rotating the pan halfway through, until the puddings are almost set and the tops are golden in places, 50 to 60 minutes. Carefully transfer the ramekins to a wire rack. Let cool 10 minutes before serving.
- The pudding can be stored in the refrigerator up to 1 day. Serve warm, cold, or at room temperature. Spoon the candied squash and its syrup on top of each pudding, dividing evenly; sprinkle with toasted walnuts.